One-Pot Chicken Pot Pie Soup: Comfort in a Bowl

This one-pot chicken pot pie soup recipe is a comforting and easy weeknight meal that delivers all the flavors of a classic chicken pot pie in a fraction of the time. The secret? A flaky pie crust topping added directly to your bowl just before serving! This recipe for One-Pot Chicken Pot Pie Soup is perfect for busy families and anyone craving a warm, satisfying soup. Get ready to learn how to make this simple and delicious dish.

Why You’ll Love This Recipe

* The Unique Twist: The key to this recipe is the individual pie crust topping served separately. This prevents a soggy crust and delivers maximum flakiness and that authentic pot pie experience. You get that delightful textural contrast in every bite.
* Quick and Easy: This recipe comes together in one pot, minimizing cleanup and saving you time. It’s perfect for busy weeknights when you crave comfort food but don’t want to spend hours in the kitchen. For another quick and comforting option, you might like to try this Cozy Chicken Parmesan Soup recipe.
* Family-Friendly: Chicken pot pie soup is a guaranteed crowd-pleaser, even with picky eaters. The familiar flavors and creamy texture make it a hit with kids and adults alike.
* Comfort Food Simplified: All the nostalgic flavors of chicken pot pie without the fuss of making a pie crust and baking the whole thing.

Ingredients Needed

* 4 tablespoons salted butter
* 1 cup small-diced carrot
* 1 cup small-diced celery
* 1 cup small diced onion
* 2 cloves garlic, minced
* ¼ cup all-purpose flour
* 4 cups chicken stock
* 1 ½ cups small diced Yukon gold potatoes
* 1 bay leaf
* ½ teaspoon dried thyme
* ½ teaspoon black pepper
* 2 cups cooked diced or shredded chicken
* ½ cup heavy cream
* 1 cup frozen peas
* ½ cup frozen corn
* Biscuits for serving
* fresh chopped parsley for garnish ((optional))

Ingredient Notes & Substitutions

* Chicken: Use leftover roasted chicken, rotisserie chicken, or even canned chicken for convenience. For best results, use chicken thighs for flavor, or a mix of breast and thigh meat.
* Potatoes: Yukon Gold potatoes provide a creamy texture. Russet potatoes can be used but may require a longer cooking time. Make sure the diced potato pieces are small so they cook quickly.
* Heavy Cream: For a richer flavor, use heavy cream. For a lighter option, substitute with half-and-half or milk. For a dairy-free version, use unsweetened plant-based cream or cashew cream.
* Flour: All-purpose flour is used to thicken the soup. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend or cornstarch (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then add to the soup). The flour creates a roux when cooked with the butter, essential for thickening. You can read more about the science of making a roux if you’re interested.
* Vegetables: Feel free to add other vegetables like green beans, asparagus, or pearl onions. Frozen vegetables work well in this recipe.
* Biscuits: Serve with your favorite store-bought or homemade biscuits. Pie crust crackers are also an excellent accompaniment.

How to Make One-Pot Chicken Pot Pie Soup

Sauté the Vegetables

In a Dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes. The aroma will start to develop as the vegetables soften.

Add Garlic

Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Watch carefully to avoid burning the garlic.

Create a Roux

Add the flour to the pot and mix it in, cook for 1 minute, stirring constantly to create a roux. This will help thicken the soup. Cooking the flour eliminates the raw flour taste.

Add Stock and Potatoes

Pour in the chicken stock and add the potatoes. Season with the bay leaf, thyme, and pepper, and stir until well mixed.

Simmer

Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking to the bottom of the pan.

Add Chicken, Cream, and Frozen Vegetables

Add the cooked chicken, heavy cream, frozen peas, and frozen corn, and stir to combine. The soup will become creamier and more vibrant.

Warm Through

Bring back to a simmer and cook for 5 minutes until everything is heated through. Discard the bay leaf before serving.

Serve

Ladle the soup into bowls. Top with a piece of flaky pie crust and garnish with fresh parsley, if desired. Serve immediately with biscuits.

Different Biscuit Options and Nutritional Impact

* Classic Buttermilk Biscuits: These are a traditional pairing and offer a rich, buttery flavor.
* Cheddar Cheese Biscuits: Add a cheesy twist that complements the savory soup.
* Whole Wheat Biscuits: A healthier option that provides more fiber.
* Consider Nutritional Impact: Store-bought biscuits can be high in sodium and fat. Opt for homemade or look for lower-sodium options. The addition of a biscuit significantly increases the carbohydrate count of the meal. You may want to check out MyPlate.gov for more information on healthy eating.

Pro Tips & Troubleshooting

Pro Tips

* Don’t skip the roux: Cooking the flour with the butter helps to eliminate the raw flour taste and ensures a smooth, creamy soup.
* Season as you go: Taste and adjust the seasoning throughout the cooking process. Salt and pepper are essential for bringing out the flavors of the ingredients.
* Use pre-cooked chicken: Save time by using leftover roasted chicken or rotisserie chicken. Pre-cooked, canned chicken can also work in a pinch.
* Make ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more overnight.
* Customize your vegetables: Feel free to add other vegetables like mushrooms, green beans, or spinach.
* Flaky Crust Perfection: For best results, warm the pie crust topping slightly before adding it to the soup. This will enhance its flakiness.

Common Mistakes to Avoid

* Burning the garlic: Garlic burns easily, so be sure to cook it over low heat and stir constantly.
* Not stirring frequently enough: Stirring occasionally prevents the soup from sticking to the bottom of the pot.
* Adding cold cream: Adding cold heavy cream can cause it to curdle. Temper the cream by whisking in a little of the hot soup before adding it to the pot.
* Overcooking the potatoes: Overcooked potatoes will become mushy. Cook them until they are just tender.

Serving & Storage

Serving Ideas

* Biscuits: Serve with warm, buttery biscuits for dipping.
* Grilled Cheese: Pair with a simple grilled cheese sandwich for a heartier meal.
* Garnish: Garnish with fresh parsley or chives for a pop of color and flavor.
* Pie Crust Crackers: Sprinkle coarse kosher salt on pie crust scraps, bake and serve as crackers.

Storage and Make-Ahead

* Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* Freezer: Allow the soup to cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: The texture of the potatoes may change slightly after freezing.
* Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of chicken stock or water to thin it out if it has thickened too much. Microwave is also fine, but stir every minute to avoid hot spots.

Conclusion

This one-pot chicken pot pie soup is a comforting and convenient twist on a classic dish. The addition of the flaky pie crust topping adds a touch of elegance and makes it a truly special meal. Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version. With its simple ingredients and easy preparation, this recipe is sure to become a family favorite. Print this recipe and share it with your friends and family! If you’re looking for another way to enjoy simple meals, discover how to make easy vegetable teriyaki bowls.

FAQ

* What kind of potatoes should I use?
Yukon Gold potatoes are recommended for their creamy texture. However, russet potatoes can also be used, but they may require a longer cooking time.
* Can I add other vegetables?
Yes, feel free to add other vegetables such as green beans, asparagus, or mushrooms. Frozen vegetables work well in this recipe.
* Do I have to use heavy cream?
No, you can substitute half-and-half or milk for a lighter option. For a dairy-free version, use unsweetened plant-based cream or cashew cream.
* How do you thicken chicken soup for pot pie?
This recipe uses flour to create a roux, which thickens the soup. You can also use cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then add it to the soup and simmer until thickened.
* What biscuits should I serve with chicken pot pie soup?
Serve with your favorite store-bought or homemade biscuits. Buttermilk biscuits, cheddar cheese biscuits, or whole wheat biscuits are all great options.
* Can you freeze chicken pot pie soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the potatoes may change slightly after freezing.
* How much salt should I add?
Salt to taste. Start with 1/2 teaspoon and adjust according to your preference. Remember that chicken stock can already be quite salty.